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Chicken With Mushroom-Peppercorn Sauce

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“Dress this dish up for company by substituting chanterelle or shiitake mushrooms for the white mushrooms”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a
  2. cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
  3. Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove.
  4. chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon.
  5. oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and
  6. stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return.
  7. chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer
  8. 20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir.
  9. together milk and flour. Add to skillet. Cook and stir till thickened and
  10. bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return.
  11. chicken to skillet and heat through. Serve over hot cooked pasta, if desired.
  12. Garnish with fresh sage sprigs, if desired.

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